Cauliflower Lentil Soup

As of today, I’ve officially been back to work for a whole month. This new reality is quite a change for me. Just as I was mastering the art of being a full-time mom, I’m now learning to balance work with home life. It’s not easy. Everything seems to happen at an accelerated pace. I’m constantly rushing — to catch the train, prepare breakfast, have my morning coffee, dress my son, dress myself and so on and so on. I’ve come to one conclusion whole heartedly — family time is so precious and being away from my little guy during the day makes me want to hold him so much tighten when I get home.
I’ve been struggling lately to get my son to eat his veggies and soup has been the solution to my dilemma. He loves soup. I made this hearty, spicy soup last week and it was delicious. It has the whole family’s stamp of approval.

1 large cauliflower
1800 ml of chicken broth
1 540 ml can of lentils drained and rinsed
1 large carrot peeled and chopped
3 celery stalks chopped
1 clove of garlic
1 bay leaf
2 dashes of worcestershire sauce
2 tsp maple syrup
2 tsp curry powder
1 tsp cumin
2 tsp onion powder
Salt and pepper to taste
1 tbsp olive oil
Juice of 1 lemon

In a large stove top pot saute cauliflower florets in olive oil for a few minutes. Add in broth and remaining ingredients. Over medium heat simmer until all the veggies are tender and fully cooked. With a hand-held blender, puree until smooth. Delicious right away, but even better the following day. Enjoy.


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